Creamy Scalloped Potatoes (Cathy)

Ingredients:
Yukon Gold Potatoes - 2 lbs.
Water to cover
Paprika or White Pepper
Salt

Sauce:
1 1/4 C. Water
1 C. plain Soymilk
1/2 C. Nutritional Yeast
3 Tbl. Cornstarch
1 Tbl. Lemon Juice
1 tea. Salt
1/2 tea. Garlic Powder
1 tea. Onion Powder
2 Tbl. raw Cashew Butter
1 tea. White Miso

Instructions:
Bring water (enough to cover the potatoes) to boil in a large pot. Thinly slice the scrubbed potatoes into 1/4 inch thick slices. Add the sliced potatoes to the boiling water. Boil for 5-8 minutes until just barely tender. Do not over cook them! Remove from heat, pour into a colander and rinse with cold water.

Pre-heat oven to 400 degrees. Prepare the sauce by blending all ingredients together in a blender or food processor until smooth.

Place the potatoes in an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or pepper before adding the next layer. Pour the sauce over all of the potatoes. Sprinkle with paprika.

Bake at 400 degrees for 20 minutes or until sauce has thickened throughout. Serve warm.

This recipe is from the FatFree Vegan Kitchen website.

Vegan Organic Pizza (Steven & Lyn)

Ingredients:
Cornmeal Pizza Crusts (Vicolo)
Pasta Sauce
Field Roast brand Apple Sage 'Sausages'
Chopped Garlic
Vegan 'Cheese' - Follow Your Heart Mozzarella or Daiya Mozzarella

Other topping ideas:
Vegan Pesto Sauce
Sauteed Red Bell Peppers
Caramelized Onions
Sauteed Zucchini
Mushrooms
Sliced Tomatoes
Olives

Instructions:
Spread a light layer of pasta sauce, pesto sauce or combination of both, on the cornmeal crusts. Add the toppings of your choice. Top with a light sprinkling of vegan 'cheese'. Bake at 350 degrees until bubbly and edges start to turn golden.

Cookoff-Winning Veggie Chili (Linda - recipe from Whole Foods)

Ingredients:
3/4 C. frozen Corn kernels or kernels from one ear of Corn
3 Tbl. Olive Oil
1 medium Eggplant, peeled and diced (about 3 cups)
4 Garlic Cloves, finely chopped
1 medium white or yellow Onion, peeled and chopped
1/2 Jalapeno Pepper, minced
1 Tbl. ground Cumin
1/2 tea. ground Cinnamon
1 tea. ground Coriander
1 tea. Smoked Paprika or regular Paprika
1/2 tea. Chili Powder
Salt and Black Pepper to taste
2 cans unsalted Black Beans, rinsed and drained (15 oz)
1 can Fire Roasted or regular diced Tomatoes with juices (14.5 oz)
1 C. Vegetable Broth
1 Tbl. fresh Lime Juice
2 Tbl. dairy-free Semi-sweet Chocolate Chips

Instructions:
Roast corn kernels in a heavy skillet over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.

In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent. Stir in jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer for 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate chips and stir until just melted. Taste and adjust seasoning.